The tuna and potato salad is a rich and tasty idea to enjoy as a side dish or as a main course. To make this recipe, I boiled the potatoes and carrots and, once cool, I made a salad enriched with tuna, cherry tomatoes, olives, and capers. You can also make this salad in advance and let it rest in the refrigerator: the taste is guaranteed!
Try also:
Tuna and Melon Salad
Tuna, Mozzarella, and Corn Salad
Crab and Potato Salad
Check out the collection Salad: 10 Delicious Summer Recipes
- Difficulty: Easy
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Boiling
Ingredients
- 3 potatoes (medium)
- 5.3 oz canned tuna in oil
- 2 carrots
- 5 cherry tomatoes
- 2 tablespoons green olives
- 1 tablespoon capers
- to taste dried oregano
- to taste extra virgin olive oil
- to taste salt
Steps
To make the tuna and potato salad, wash and peel the potatoes, peel the carrots, and boil everything in plenty of salted water.
To check if the potatoes are cooked, use a toothpick: insert it into the potatoes to see if they are soft or still raw.
Once cooked, drain them and let them cool, then cut the potatoes into cubes and the carrots into slices.
Once cooled, place the potatoes, carrots, and drained tuna in a salad bowl.
Add the cherry tomatoes cut into quarters, season with dried oregano, and enrich the salad with chopped capers and olives.
Adjust with salt and oil, mix to combine the ingredients well. Refrigerate to rest.
Enjoy your meal!
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